“The combination of tart and tangy rhubarb with tangy buttermilk makes for a satisfying and not too sweet treat to have with a glass of milk or tea.”
11-14 muffins

Ingredients Nutrition


  1. Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
  2. Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
  3. Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
  4. Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
  5. Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
  6. Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
  7. Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
  8. Serve hot, warm, or cool -- whatever is to your liking.

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